Welcome!

This weekly-ish vegan blog is based on the food coming out of my (tiny) home kitchen in Toronto. After 25 years in this fascinating multicultural city of five million, my tastebuds have learned that there's always a new flavour waiting to be experienced. That endless variety is what I'm trying to reflect in these posts. Read more...

Quin-Bean Hash is Nothing Like any other Hash

Hash is probably the wrong name for this dish, given that nothing has been chopped to make it. (Bonus point to you if you knew that "hash" comes from from the French verb for chop, "hacher.") Hash seems to fit nonetheless, because of both flavour (savory) and texture (somewhere between dry and moist). However, there are important differences between this dish and classical hash, and those differences matter to you or you wouldn't be reading this. First of all, if this hash was served at a diner, you could not in good conscience call said diner a greasy spoon. The spoon is not greasy. There is no hint of greasiness. In fact, this hash is grease-free save for a couple of tablespoons of EVOO. Second of all, the usual hash ingredients have been replaced by quinoa, kidney beans and chickpeas. I realize that might not be quite enough to get you firmly into the cephalic phase in anticipation of a delicious meal, but something magical happens when you mix those nutritional good guys with the simple vegan non-cheese sauce that we've used previously in vegan mac-n-cheese. The magical flavour synergy is sealed by a short spell in the oven, in a casserole dish topped with breadcrumbs. (The breadcrumbs can be safely left out if you like your meals gluten-free.) The end result is nutty, cheesy and lemony, with a rib-sticking texture. It also responds very well to a generous sprinkling of your favourite hot sauce. Having it share the plate with some nice crispy roasted broccoli provides for contrasting textures and makes the whole meal just that much more enjoyable. How bout a nice apple crisp for dessert?

Ingredients

1 cup organic quinoa

2 Tbl extra virgin olive oil

2 cloves of garlic

1 1/2 cups raw cashews (not roasted)

2 cups unsweetened soy milk

2/3 cup nutritional yeast

1 Tbl dijon mustard

3 Tbl lemon juice

1/2 tsp turmeric

1/4 teaspoon smoked paprika

1 teaspoon salt

1 18 oz (540 mL) can chickpeas, drained and rinsed

1 18 oz (540 mL) can kidney beans, drained and rinsed

1/2 cup breadcrumbs (optional)

fresh ground pepper to taste

Directions

Preheat oven to 350 °F

In a medium-sized saucepan, bring 1 1/2 cups of water to a boil.

Mix in quinoa, stir and reduce heat to medium-low.

Cover and cook for 12-15 minutes, until all liquid has been absorbed.

Remove from heat, and set aside covered.

Peel the garlic. If you have a mortar and pestle, coarsely chop the garlic and then pound it to pulp with a little salt. (If you don't have one, just mince the garlic with the salt.)

In a large, deep skillet, warm the olive oil on medium-low heat and add the smashed garlic and let cook a few minutes so the garlic mellows a bit and the flavour blends into the olive oil.

Grind the cashews into crumbs in a food processor.

Then, with the processor still running, slowly pour in the soy milk.

Process for half a minute or so.

Add the cashew/soy milk mixture to the skillet.

Add the nutritional yeast into the skillet and mix well.

Add mustard, lemon juice, turmeric, paprika and salt to skillet.

And mix well into a creamy sauce.

Turn off heat.

Add the beans and chickpeas and mix well.

Add the pot of quinoa and mix well.

Transfer the contents of the skillet to a medium casserole dish.

If desired, sprinkle 1/2 cup breadcrumbs over the top.

Bake for 20 minutes.

Serve with something green and crunchy.

Want more like this? Please subscribe via the RSS Feed so you can read new posts on your favourite news reader.